A Better Way to Make Foods Better
This is a new way to make foods better. Our patented Guest/Host chemistry lets you easily incorporate difficult components into your traditional foods. Upgrade your product’s appeal by building in additional nutrients, greatly improve your flavor release profile, smooth-out your textures, improve stability or re-engineer your fatty acid profile to reflect modern dietary trends.
ButterGel™ is our flavorless, thermoreversible, helical-shaped, hydrophilic carbohydrate molecule. It exhibits a wide range of beneficial material interactions, including film-forming, fat management, and heat stability. The unique shape and functionality of ButterGel provide the ideal foundation for developing innovative functional foods and beverages or functional medical beverages.
- Superior fat management
- Replace emulsions with molecular dispersions
- Simpler formulations
- Creating new formulation possibilities
- Enabling hitherto impossible products
Challenge & Solution
Food scientists regularly confront the challenges of creating foods with economic and market appeal. A commercially successful food needs to satisfy a considerable number of criteria.
- Must be able to be manufactured within existing resources.
- Must be consumer-friendly.
- It has to be food safe.
- Needs to have enough pizzaz to enable the marketing department to pull it through distribution.
- Needs shelf stability to satisfy distribution needs.
- , etc., etc….
We are proud of our developments with our patented series of hosting molecules.
These technologies give developers a valuable set of new tools to expand their product lines and enhance the effectiveness of existing products for more consumer appeal.
A Better Whey to make Food Better
Our unique technology for making heat-stable dairy whey can offer a whole new world of processing possibilities for new-age whey foods and beverages. No longer fear plugging your process lines with congealed proteins or having to cover up the off-flavors of hydrolyzed whey protein isolates. The AmyletiX process takes care of all of that for you.
No longer fear plugging your process lines with congealed proteins or having to cover up the off flavors of hydrolyzed whey protein isolates. The AmyletiX process takes care of all of that for you.